Chocolate Mint Cake

Fudgy devil's food cake and semisweet chocolate leaves are the ideal contrast for cool mint buttercream. 
 

From: Martha Stewart Weddings

Ingredients

    3 1/2 recipes Devil’s Food Cake, baked in square pans
    4 recipes Mint Buttercream
    12 1/2 pounds rolled fondant, tinted pale green
    Chocolate Mint Leaves
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Directions
 
Batter amounts and cooking times for 3-inch-deep square pans

4-INCH: 2 cups batter, 55 minutes; 8-INCH: 8 cups batter, 1 hour 45 minutes; 12-INCH: 20 cups batter, 1 hour 50 minutes; 16-INCH: 32 cups batter, 2 hours.

To assemble

Cut each cake horizontally into 5 even layers. Spread 4 layers with buttercream. Stack layers, placing plain layer on top. Thinly coat tiers with buttercream; chill. Smooth fondant onto tiers. Wrap with ribbons; secure with gumarabic. Decorate with chocolate leaves.

Filling, frosting, and fondant amounts for each tier

4-INCH: 1/4 cup buttercream per layer (1 1/2 cups total), 1 pound fondant; 8-INCH: 1 1/2 cups buttercream per layer (9 cups total), 2 1/2 pounds fondant; 12-INCH: 3 cups buttercream per layer (18 cups total), 3 pounds fondant; 16-INCH: 5 cups buttercream per layer (30 cups total), 6 pounds fondant.

Cook's Notes

Make this batter recipe 3 1/2 times for a 4-tiered cake. Bake 1 cake for each tier. The finished cake will serve about 225.

More from Martha Stewart Weddings:

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Cake Magazine: Chocolate Mint Cake
Chocolate Mint Cake
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